5.27.2013

peel, slice, and roast golden beets until nice and tender. let them cool down. toss in some
toasted hazelnuts and several sliced radishes. stir in a vinaigrette of olive oil lemon juice,
apple cider vinegar, fresh thyme, and a small amount of mustard. season with salt and

pepper and add some chopped scallions. toss it all together a few times and you've got a
salad going.

also, real quick : if you're a fan of learning more about sustainability, self-

sufficiency, gardening, foraging, hunting, and the amazing food that can result from

all of the above then you are in luck.

Rohan Anderson, the multi-talented force behind Whole Larder Love (a site i'm not
ashamed to say i stalk daily) is coming to the U.S. for a series of talks about his food
philosophy. if he's headed to a city near you, do yourself a favor and head on over
(cities and dates here). then buy his book if you haven't already. its full of truly great
food.

About 6CD

Around these parts, the following are all highly accurate and precise descriptors of measurements: 'fistfuls', 'a few glugs', 'as desired', 'to taste', and my most favorite of all 'some'. Cooking is best done when it is by feel, not by measuring cups. Not sure how much olive oil to use? Or how many carrots? At what temperature should you roast tomatoes? Or a pork shoulder? Give it your best go and see where it takes you.